Sponge Dosa . A delicious super soft dosa with just two ingredients.

Sponge dosas" typically refer to soft, spongy, and fluffy dosas that have a light and airy texture. The term is used to describe dosas that are particularly soft and porous, similar to a sponge. Achieving a sponge-like texture in dosas involves certain variations in the batter preparation and cooking process.

Here are a few common characteristics and techniques associated with sponge dosas:

1. Fermentation: The batter for sponge dosas is often left to ferment for an extended period. This fermentation process allows the batter to rise and develop air pockets, resulting in a softer and fluffier texture.

2. Ingredients: Some recipes for sponge dosas may include ingredients like puffed rice, cooked rice, or urad dal (black gram) in addition to the usual rice and fenugreek seeds. These ingredients can contribute to the light and airy texture of the dosa.

3. Cooking Technique: The way the dosa is cooked also plays a role. Cooking over a medium to low heat and covering the dosa with a lid during the initial stages can help trap steam, contributing to the soft and spongy texture.

4. Batter Consistency: Achieving the right batter consistency is crucial. A slightly thicker batter than usual, but still easily spreadable, can contribute to the sponge-like texture.

Sponge dosas are often enjoyed with various chutneys, sambar, or a side of potato masala. The specific recipe and techniques can vary, but the common goal is to create dosas that are exceptionally soft and porous, resembling the texture of a sponge.

Ingredients

1 cup idli dosa rice

3/4 cup sabudana / javarsi or 1/4 cup sabudana

and 1/4 cup poha ( in case you dont want to use javarsi )

Method

1. Soak after washing well together or separately for 5 hours grind to a smooth batter . do not keep batter very thick .

2. Cover and allow to ferment overnight or for 10 hours .

3. This batter will not ferment like usual idli dosa batter but will have bubbles and look foamy and also light which means it has fermented sufficiently.

4. Add salt , dilute a bit if needed .

5. Grease a dosa tava, wipe well , and pour batter, do not spread too much like normal dosa, the batter will spread slowly, note it must not be a thin batter to spread rapidly but thick and spreadable batter without using a ladle to do so .

6. Let bubbles start forming, cover and cook one side .

7. You can cook both sides also but to get this white spongy look i cook one side only , it is a personal choice . also i dont add methi ..as i like the white look of the sponge dosas

8. These dosas will come out very spongy and good to have with any side dish

9. Suggestion

   The batter can be diluted more and prepared like normal dosas too, they will be very soft and look like neer dosas .

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